🍷 Wild Sloe Liqueur: fragrant, intense, and all-natural
A traditional recipe with small autumn fruits, sugar, white wine, and a touch of roasted coffee 🍇☕✨
Introduction
The wild sloe is a bushy shrub with tiny and sour fruits that ripen in late autumn and encapsulate the flavor of the woods and peasant tradition.
Besides being the star of excellent jams and syrups, the sloe shines in the preparation of aromatic and intense liqueurs, perfect for accompanying desserts or finishing a meal in good company.
In this recipe, the sloe is combined with sugar, pure alcohol, dry white wine, and an original touch of roasted coffee for a truly special result. 🌰🍂
📝 Ingredients
- 1 kg of wild sloe fruits
- 900 g of sugar
- 1 liter of 95° liqueur alcohol
- 1 liter of dry white wine
- 12 roasted coffee beans
👩🍳 Step-by-step preparation
- Gather the ripe sloes, wash them, and dry them thoroughly.
- In a hermetic glass jar, place the sloes together with the sugar, alcohol, and roasted coffee beans.
- Let them macerate for about 2 months in a cool, dark place, shaking the jar every 2-3 days.
- After two months, add the dry white wine, close the jar again, and shake well.
- Let it rest for a couple of days, then filter it through a fine mesh strainer or cheesecloth.
- Bottle it in glass and let it rest for at least a week before tasting.
- If the liqueur is not perfectly clear, repeat the filtration.
🍸 How to enjoy it
- Excellent at room temperature as a digestif.
- Perfect for pairing with chocolate desserts, dry cookies, or aged cheeses.
- It can also be an original and artisanal gift to take to dinner.
🔒 Storage
- Store the liqueur in dark glass bottles, in a cool place away from light.
- It improves with time and can be kept for several months.
The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe
